Name: Green Chili Shrimp and Corn Tamales Part 2 of 3 - Tamale
Ingredients: 8 Ears of corn (Kernels removed from cob); 2 oz Butter; Truffle oil (as desired); Salt (to taste); Maple syrup (to taste); 12 Dried corn husks; tied at either end to resemble a boot

When…people begin to give generously, they will enter into intense spiritual warfare. Satan knows how life transforming it is for believers to give obediently. He also know how God uses the financial resources we give to further His work on Earth. So, using fear and covetousness, our adversary fights ferociously to cripple our giving. That is why, in the context of spiritual warfare and the armor of God, we are commanded to pray for each other (Eph. 6:18).

Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Tamale	12	Tamales

INGREDIENTS

8		Ears of corn (Kernels removed from cob)
2	oz	Butter
		Truffle oil (as desired)
		Salt (to taste)
		Maple syrup (to taste)
12		Dried corn husks; tied at either end to resemble a boot

INSTRUCTIONS

Preheat the oven to 350 degrees F. In a food processor puree the corn
kernels on high for 30 seconds. Transfer to a buttered casserole dish and
place in preheated oven for 15 to 20 minutes - checking and shirring every
five minutes or so to keep from developing too much brown color. The
objective here is to cook out as much of the water from the puree as we
can. This will make it thicker and will also intensify its flavor. Remove
from oven and transfer to a bowl. Season with salt, maple syrup and as much
of the truffle oil as you like. Spoon mixture evenly into the twelve corn
husk boots.
(Courtesy of Red Sage)
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997

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